Ah-Mazing Cranberry Banana Muffins

Seriously, these are the best muffins I’ve ever made. You gotta try them.


2 cups milk
2/3 cups butter, melted
2 eggs
1 ripe banana
2 cups whole wheat flour
2 and 1/2 cups unbleached white flour
2/3 cups light brown sugar
2/3 cups sugar
2 Tbsn. baking powder
1 tsp. salt
2 cups fresh or frozen cranberries (I buy several bags of fresh ones at Thanksgiving and then freeze them for year-round baking)
zest of one whole orange
2 tspn. vanilla
2 tspn. Grand Marniner (orange flavored liquor) or orange extract
Turbinado sugar, for dusting

Preheat oven to 400 degrees F. Blend milk, butter, eggs, extracts, and banana until smooth (I used a mixer). In a separate bowl, combine the dry ingredients and then add the wet ingredients until just moist. Fold in berries and zest. Grease muffin tins and fill them almost to the top. Sprinkle the turbinado sugar on top and bake for 20-25 minutes. Makes 25-30 muffins. Let cool and then remove to a rack. Try to eat just one.

Notes: I tweaked the recipe slightly (and doubled it, reflected above) from a dusty cookbook my mom must have given me called, “The Greyston Bakery Cookbook: Gourmet Specialties from the Zen Community of New York” by Glassman and Postal. That made me smile, the zen part – for they are some zen muffins! My mom also noted on the page: “7/22/90, Excellent Muffins” with “Excellent” underlined twice. I have to agree. It is not banana heavy, in fact the banana is just for moisture, and doesn’t really come out in the flavor. And there is something divine about the tartness of a cranberry baked into a moist sweet cake that, well, there’s no English word for it I guess.

4 thoughts on “Ah-Mazing Cranberry Banana Muffins

    • No, I don’t, although with cranberries I don’t think it would matter if you did. With other frozen berries, definitely keep them frozen until you add them to the batter – that will reduce “bleeding” of the berry color into the muffin. ๐Ÿ˜€

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